East Indian Bottle Masala Chole or Chickpeas Recipe
I am enamoured by the aroma and the taste of East Indian Bottle Masala. To make East Indian Bottle Masala, all the spices are first sun-dried.
Then each spice is roasted separately on a very slow fire in earthenware. It is then pounded starting with the chillies. Traditionally, East Indian Bottle Masala was bottled.
This ritual is still practised by the East Indian community of Bandra, the indigenous people of Bombay.
The bottle masala is born of many spices, all sun-dried, roasted, pounded and bottled together. How many spices? The estimate varies depending on who you ask; it goes anywhere from 25 to 30 to 60 ingredients.
Each and every family has its own special blend and the recipe is passed on mouth-to-ear from generation to generation. The recipes are guarded ferociously and nothing short of sticking lit matchsticks between Aunt Helen’s toes can unlock their secrets.
But why resort to such heinous tactics? East Indians are among the most generous of Bombay’s citizens; many a bottle of Bottle Masala has found its way into the hearts and souls and shelves of an appreciative multitude.
Well, it did reach me to and has been put to good use in omelettes, chicken and now in this East Indian bottle masala chole.
This bottle masala recipe for chole is an authentic East-Indian spice mix similar to a curry powder but not garam masala. The bottle masala is a unique blend of more than 20-27-30-60 different spices. Every family has its own variation of the recipes.
East Indian Bottle Masala can have up to 27 ingredients. The family recipes of East Indian Bottle Masala are usually not shared. An East Indian meal is incomplete without it, it is said.
After making East Indian Bottle Masala chicken curry, I wanted to experience something vegetarian. I found a small container with boiled Chole (Kabuli Chana or Chickpeas) in the refrigerator.
I decided to transform it with East Indian Bottle Masala. I like my Chickpeas or Kabuli Chana or cholas with whole spices so I decided to throw in some of them. This is what came out of it. Read on.
East Indian Bottle Masala Chole or Chickpeas Recipe
- Preparation Time: 10 minutes/ Soak Kabuli Chanas overnight
- Cooking time: 15 minutes
- Cooking Gizmos: Wok or a Kadhai
- Serves: 3
| what goes in? | what kinds? | how much? |
| Kabuli Chana/ Chole/ Chickpeas | One Cup (Boiled) | |
| Vegetable Oil | I used Canola Oil | 1 Tablespoon |
| Peppercorns (Kali Mirch) | 1 Tablespoon | |
| Coriander Seeds (Dhaniya) | 1 Tablespoon | |
| Cumin Seeds (Jeera) | 1 Tablespoon | |
| Bay Leaf | 1 No. | |
| Black Cardamom (Badi Ilaichi) | 5 No. | |
| Green Chillies | Slit | 3 No. |
| Ginger | Paste | 1 Tablespoon |
| Onions | Paste | 2 No. Medium Size |
| Tomatoes | Paste | 2 No. Medium Size |
| East Indian Bottle Masala | 1 Tablespoon | |
| Table Salt | To Taste |
The Process to make East Indian Bottle Masala Chole or Chickpeas Recipe?
- Soak the Chole/ Kabuli Chana/ Chickpes overnight or at least for 6 hours before cooking.
- Add salt and pressure cook them for 5-6 whistles or till soft. Save the water.
- To make the masala for chole, heat oil in a kadhai.
- Add whole spices and season the oil. As they crackle add slit green chillies.
- Add onions paste and saute till it is translucent.
- Add ginger paste and saute till the raw smell of ginger goes away.
- Add tomato puree and cook for 4-5 minutes.
- Add East Indian Bottle Masala to the masala and cook till it becomes fragrant and oil leaves the masala.
- Add chole or kabuli chana or chickpeas and coat well.
- Add the saved water and simmer for 7-8 minutes. You can increase or decrease the water to achieve your desired consistency.
- Serve hot with rice or paranthas.
Visual process for making East Indian Bottle Masala Chole or Chickpeas Recipe?
